Baked Honey Mustard Chicken — Damn Delicious

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Baked Honey Mustard Chicken

The creamiest honey mustard chicken ever! It’s so good, you’ll want to eat the honey mustard itself with a spoon!

Growing up, I was NEVER a fan of mustard.

It was only ketchup and BBQ sauce for me. And it’s not that I wasn’t a fan. I would almost start gagging if it was right beside me. I don’t know what it was but it was not something I would touch with a ten foot pole.

But in the last 5 yrs, something drastically changed in my adult palate.

Now, I just can’t get enough mustard in my diet. Yellow, dijon, grainy, roquefort – you name it. I love it all.

But when it’s a honey mustard combo, well, that’s my culinary heaven right there.

And although I could guzzle down this honey mustard without any issues, I decided to add in some crisp oven-roasted chicken thighs. You know. Just because.

Baked Honey Mustard Chicken

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

The creamiest honey mustard chicken ever! It’s so good, you’ll want to eat the honey mustard itself with a spoon!

Ingredients:

  • 3 tablespoons Dijon mustard
  • 3 tablespoon whole grain mustard
  • 3 tablespoons honey, or more, to taste
  • 2 tablespoons chicken stock, or more, to taste
  • 1 tablespoon olive oil
  • 3 sprigs rosemary

For the mustard rub

  • 1 tablespoon olive
  • 1 tablespoon whole grain mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 8 bone-in, skin-on chicken thighs

Directions:

  1. Preheat oven to 400 degrees F.
  2. To make the mustard rub, combine olive oil and whole grain mustard in a small bowl; season with salt and pepper, to taste. Using your fingers or a brush, work the mustard rub onto both sides of the chicken.
  3. In a large bowl, whisk together Dijon mustard, whole grain mustard, honey and chicken stock. Add more chicken stock as needed until desired consistency is reached; set aside.
  4. Heat olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add mustard mixture and sprinkle with rosemary.
  5. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
  6. Serve immediately.

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124 comments

I am a mustard girl all the way, absolutely love this chicken!

Try it with pork tenderloin or a boneless chop. I used sage instead of rosemary with the pork and it was really good!

Me too, with the mustard. I didn’t like it until later in life also. This chicken is gorgeous! Thighs are my fave, this dish is simple yet sophisticated. Pinned!

I was the same with mustard as a child, now though – I am still a little weird about it and will only have the sweet American mustard, can you blame me? I bet that would work a treat in this dish anyway 😀 It looks great! x

My hubby can eat mustard STRAIGHT out of the container. I like the stuff too, but not quite to that level.
However, he hates that I make chicken ALL the time, so maybe this will change his tune! Gorgeous meal! Pinning 🙂

I love mustard with or without honey, and I am definitely going to try this recipe out… maybe tonight, although all I have are chicken breasts! Thanks!!

I want to use skinless, boneless, chicken breasts. Would you still pan sear them or just bake in the oven? Thanks

There is no need to sear if using boneless, skinless chicken breasts. But you may have to adjust baking time as needed.

Hi Chungah, if I am using skinless, boneless chicken thighs, do they still need to be seared? Could you explain how searing adds to the dish? Just wondering if I can be lazy and leave this step out =) This recipe is in the oven right now, smells great!

Yes, I always recommend searing – it is well worth the effort. I promise! You can read more about it here if you are still not convinced. 🙂

I want to try this recipe with jumbo wings, on the bbq. I won’t sear them, but will coat them with the rub, then baste near the end with the mixture. What do you think?

That sounds great! You can even broil them at the very end for a few minutes to get that nice crisp crust.

Steam your wings the day before for 10 minutes. Lay them out on a sheet and store on the bottom level of the fridge for at least 4 hours. Add the rub an hour before baking, add about half of the sauce when baking, save the rest as a dip. 🙂

A hug for you girl! This looks super. I have BISO thighs in the freezer and hungry friends to try it on.

I’ve just recently joined team mustard myself! Loving that gorgeous browned crust on those chicken thighs.

Thank you for the nice and easy recipe.

What what?! That looks absolutely amazing. Beautiful photography, excellent recipe! Thanks so much for sharing.

Mmmm, must say, am looking forward to trying this! 🙂

Wow this does looks so mustardy delicious!

I have a few mustard chicken recipes I make on a regular basis. This looks like an amazing addition!

I’ll have to remember this when I get around to defrosting those chicken thighs I have in my freezer. It looks delicious. Though, I’ll probably follow Joanne’s lead and throw them on the grill – my time with the grill is limited to how long Oregon decides it doesn’t want to rain every day.

Your photos make this so enticing. That is one of the reason why I so enjoy your blog. It made me try the salmon in foil recipe and I’m not a salmon person. Will be making this over the fall/winter (when I can turn the oven back on…teehee)

I have loved mustard forever, so you know I am all about this chicken! I love how easy and quick this is!

This chicken looks AMAZING. I am a serious honey mustard fan (i spread honey wholegrain mustard over everything) so I definitely need to recreate the recipe. Love it!

I’m iffy on mustard, but can usually do honey mustard! I think this looks so good! I need some new chicken recipes!

What do you think about using boneless skinless chicken breasts for this recipe?

It’s best to use thighs to get that amazing, crisp crust from the initial sear. But if you are using boneless, skinless chicken breasts, there is no need to sear it first. Just pop them into the oven along with the honey mustard mixture. But note that cooking time may have to be adjusted as needed.

We are honey mustard people, which means this is totally going on next week’s menu. Yum!

I’m the same way! I hate anything mustard unless it has honey in it! So we always have a bottle of regular or spiced mustard for the hubs and a bottle of honey mustard for me. That being said, this chicken looks pretty delicious for something mustard-y!

I made this tonight for dinner and we loved it. Great sauce – as suggested I thinned it more with broth. Wish I would have made some brown rice to go with it, but for sure will do that next time. My husband said, “MMMM” the first bite so I knew it was a winner. Thank you for the suggestion to not brown the chicken breast. I will try that and avoid a mess.

These chicken seriously looks perfect!

I made these tonight for dinner. They were very good. I used the boneless skinless chicken thighs as that it all I had. But I still followed the instructions above and they came out wonderfully. Thank you for the recipe!

I made this tonight and it was easy and “damn delicious”! Thank you for taking the time to share it with us.

Oh my YUM! This looks amazing!! I’d love it if you would share it at my Tuesday link party, Tickle My Tastebuds . Here is the link http://bit.ly/1uibs9N
Cheers,
Lori

This was FANTASTIC. Followed recipe as written. My kids loved it, my husband loved it! My husband was thinking of all the additional ways to use the honey mustard sauce. Thanks!

Made this recipe this week. Absolutely delicious per me and my father. My hubby wasn’t so sure about the mustard sauce at first (he’s a catsup guy!) but then decided he liked it. I think next time I will try chicken breast, my fav. Thank you for sharing such a wonderful recipe.

This recipe sounds great and I am a mustard lover. Especially honey mustard! But on the instruction for the mustard rub you say 1 tablespoon of whole grain mustard, divided — but I could find no additional information to explain why the division?
Thanks!

My apologies – please disregard that. I’ve also updated the recipe.

Your food ideas are so amazing! I made this tonight but used salmon instead and served it with a side of sautéed summer squash. it turned out really, really good. YUM. Thanks for blogging!

Just made this with boneless skinless breasts (because I have a teen that is equally afraid of skin as meat attached to a bone, I know, 16) SUPER delicious. Breasts were cooked perfectly after 20 mins, by the way. Extra sauce was tasty over brown rice with a little citrus added. Can’t wait to make it with thighs skin on, I know it will be fantastic. For my picky eater I used less mustard and more honey. She actually said she would like it again. OMG NO WAY!

Did you brown the breasts first or just put everything in the pan and pop it in the oven?

I found this recipe on Pinterest and made it last week. The mustard and rosemary flavor is really amazing. It’s a great fall recipe!

Never liked mustard and I cooked this tonight because the pictures made it look so good. Actually the first thing I’ve ever cooked with mustard. Came out delicious and I now realize what I had been missing out on!

Mine is in the oven right now. Can’t wait!

This looks so good I wanted to try it right away. I have black mustard seeds, so I ground
1 tablespoon and substituted it for grain mustard. dried rosemary instead of fresh. It’s in the oven. Wish me luck!

Made this for dinner tonight. OMG, it was delicious! And my picky eaters loved it too. Thanks for sharing.

Made this recently and it came out amazingly, even with substitutions, like no whole grain mustard. You just got a new blog fan 🙂

Has anyone tried this with Pork Tenderloin?

This sounds amazing! Can’t wait to try it out. Any suggestions on what to serve it with?

Rice or veggies would be a great accompaniment!

Simply fabulous! The savory taste is SO incredible. My husband, who is NOT a mustard fan….just gobbled up this dish, moaned & groaned with pleasure as he ate it and then asked me to make again very soon. So I shall. After all, the recipe is just so easy. I also put mustard mixture under and over the skin. Just yummy!

I love your recipe site. I check it daily. Your dishes are simply superb! Thank you for doing this for all of us!

Love a simple recipe with not too many ingredients. Sometimes I’ll look at a mountain of ingredients and not even bother. I hate when cooking becomes a science experiment.

This recipe sounds AMAZING, but I do not have an oven-proof skillet. Can I sear in a pan then transfer to a oven proof casserole dish and bake for the specified time?

I found this recipe posted on Pinterest and made it for dinner last night. So moist, flavorful and delicious. Thanks!

2nd time making this sauce with pork chops (just because we were sick of chicken). So good! Had with green beans and rosemary roast potatoes.

Ok this was seriously delicious. Easily the best thing I’ve had in months!

I made this tonight and it was very very good. I used chicken breasts instead of chicken thighs and it was still very flavorful. It was also great that the ingredients were all things I had on hand. Thank you so much!

I love it when i stumble upon a new website and make great discoveries like this delicious recipe. So flavorful and above all, so easy to make. Thank you!

can I ahead and eat it the next day?

Yes! We really enjoyed the leftovers for the next couple of days.

I would give this recipe at least 10 stars if I could. Outstanding, you have to try…..

I would say it’s my favorite but, honestly, all the recipes from this site, are amazing. Too hard to pick just one favorite.

Tx for this and all your recipes!!

A-ma-zing!! I made this last night and it was soooooo good! I love this sauce!! Thank you for another great recipe!

Have made this sauce with pork chops instead of chicken 3 times now. Ridiculous easy and delicious. Also made with risoni and will try with salmon 🙂

I added some brown sugar to this and it was amazing! Thanks 🙂

Now I will have say that this is the best chicken dish I have tried on pinterest and it was so easy to make. Only thing I did different was lighly season the meat before applying the mustard rub. It was so juicy and tender. I give it 20 stars.

Is whole grain mustard, dry mustard?

No, it is not dry mustard. Whole grain mustard is prepared mustard with visible mustard seeds.

Hi. I am making this today for dinner tonight. Busy schedule so that’s why I need to make it ahead of time. I am assuming that it will still taste just as yummy reheated . My question is. Can I sear it and then transfer it into a baking dish? I don’t have a pan that I can sear and put the same pan in the oven. Thank you for sharing this recipe. Can’t wait to try it, always looking for new things to make for dinner so my kids don’t get sick of the same thing every night. 🙂

Yes, that will work just fine!

i plan on making this tonight but the store only had whole grain Dijon mustard, should i decrease the amount of regular Dijon and if so what do you think I should decrease it to? Also I have skinless chicken thighs so do I have to sear them or should I just bake them? Thanks!

Jenn, without further recipe testing, I cannot advise on the appropriate measurements if you plan to omit the Dijon mustard. As for the sear, that’s really up to you. Some readers have tried searing skinless thighs and others have baked them so it’s really based on personal preference.

i made this tonite using boneless thighs…..it was sooooo good. This will be a regular on my meal list! Thanks for sharing.

I also seared and baked in the same cast iRon skillet…it worked perfect!

I made this tonight and it was amazing!! I used chicken breast (it’s what I had) and it was excellent. Thanks for sharing such a great recipe!

I live in Indonesia and I have only been able to find “Brown” mustard. Can I replace the other two mustards with this?

You can certainly try substituting this “brown” mustard but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome, but if a substitution must be made, please do so at your own risk.

Imade similar to this last night—
1) 1kg chicken thighs–salted and floured–lightly fried until golden
2) mix 1 tbl oil,2 tbl honey,1tbl balsamic vinigar, 1 tbl oyster sauce
1 tbl worcestershire sauce, 2 tbls soy sauce, 2 tbls wholegrain mustard
2 tsp lemon juice
3) pour sauce over chicken thighs and marinade for 30 mins or more
put in baking dish and cook at 180* for 30/40 mins.

serve with salad of choice

i love your recipes! This one is a family favorite (though I use breast instead of thigh).
Easy and quick.

Could I use a cast iron skillet for this? It’s currently the only oven proof skillet I have.

Yes, a cast iron skillet will work just fine.

I made this for my husband and son. It was a winner! My husband took some to work and his friend got mad at him for not bringing more! This is definitely going into the rotation!

This was absolutely delicious! I loved it so much I put it on my blog lipstickandlifting.com, thanks for the recipe!

Awesome recipe!! Made this tonight and my husband and I really enjoyed it. Mashed potatoes were a great side dish to soak up the extra sauce!

Great recipe! I made it with boneless, skinless thighs in a cast iron skillet. I seared them first for color and added garlic and mushrooms to the sauce. My husband and son raved! It was very easy and SO good! I will definitely be making this again.

I’ve made this many times and love it. I only have a whole cut up chicken (bone in, skin on), can I do that instead ?

Yes, of course! But you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.

I plan on making this delicacy this evening. When you say 2 told of stock and then refer u liquid, I think, which is it? Powder or liquid.
I hope I get a reply soonish so I don’t mess it up.
Thanks
hugs, Judy.

Judy, the 2 tablespoons chicken stock refers to liquid, not powder.

Totally delicious and enjoyed by the whole family. Chicken-dinner-winner!! Thanks 🙂

I don’t understand the bit with chicken stock. Just powder or mixed with water and what’s the right consistency mean.
Regards,
Judy.

Judy, I am not sure I understand your question. There is no mention of “powder” or “water” in the instructions.

Tried it and love it.

This was the most amazing chicken. Ive never been a honey mustard girl but my oh my this has turned me. I paired it with rice pilaf and roasted asparagus. The best dinner in forever. My boyfriend went on and on about it. and we had no leftovers!

Add a tablespoon of apple cider vinegar at the end gives the sauce a great tang

i have done this dish a number of times now & my family love it . I find just under 1/2 pint of chicken stock works well as we have ours with rice so it is nice & moist . X

I made this tonight and I do have to say that the recipe is really delicious. I did have an issue with the sauce starting to burn before the chicken was done, but no biggie…. I rescued it by transferring just the chicken to a baking sheet and finishing it sans sauce. I also did have a lot of fat floating on the sauce, so I dabbed it up with paper towels. Next time I think I need to thin it more with chicken stock because I added an extra tablespoon of honey. But it still turned out super yummy! Thanks for the recipe!

Just made this for the first time tonight. Probably the best chicken dish I’ve ever made. We loved it so much. I made it according to the instructions, though I accidentally put too much coarse mustard in it; still tasted amazing. Had it with steamed broccoli and smashed potatoes. Heaven! All your recipes I have tried have been complete winners. Thanks for helping me learn and create amazing food

Tried this the other day. It was amazing the only issue I had was that I had to let cook in the oven a bit longer just an extra 15 minutes. Can’t wait to try your other recipes.

I made this recipe tonight for the first time and my 9 year old couldn’t get enough. This is now his favorite meal. 🙂

From someone who hates mustard… Oh my word! This was amazing! This will be a regular dish added to family’s menu Thank you!

I am just curious if you have or know the nutrition facts for this dish. It looks so good

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

This is delicious! Thank you. Do you have nutrition information for this recipe?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

I couldn’t find whole ustard. Can I substitute

Yes, you can substitute Dijon mustard or regular mustard but I find that this recipe is truly best when whole grain is used.

Just made this tonight and loved it! The chicken had such a nice flavor. This one is a keeper!

Please can someone confirm that the ingredients used for the rub are part of the ingredients used in the rest of the recipe and the rub does not require MORE/EXTRA ingredients.

I ask because usually the method for a recipe using part ingredients for one section would state use certain amounts for one part and then say clearly use what’s left for the rest of the recipe.

I would really appreciate an answer

Thanks so much
Viki

How about using yellow mustard for this dish? I love its mild taste and i don’t have enough Dijon mustard for this recipe! I see that it’s smoother and less spicy than Dijon mustard.

Looks AMAZING!! Should the rosemary be kept in sprigs or chopped?

However, we aren’t the serve immediately type of people. So we baked it as usual, covered, after searing the meat with the rub (which burned while searing). 350 degrees, and my husband ended up adding water because he likes gravy in his rice.

I was happy to find the whole grain mustard at Trader Joe’s

Question– dies this have a strong mustard flavor when preparing as directed? Because ours didn’t. We got chicken with amazing flavor and tenderness.

No, the mustard flavor is not too overpowering!

Thank you. Love your trcipes

Can this be done with chicken breasts?

How do you sear the chicken without the skin sticking and peeling off the chicken? The only way I can get it work is without adding the rub and just adding the liquid simmer it in.

Tiffany, what type of skillet are you using? If you are having trouble with the skin sticking to the pan, a nonstick skillet would be best to use.

This is one of my top five favorite recipes I have ever tried from any blog ever. I make it around once a week, at least twice a month. We eat it with mashed sweet potato and steamed green beans. I only use four pieces of chicken since it’s just me and my toddler. I make the full amount of sauce, because it is so so SO good spooned over the green beans. I’ve got the whole meal down to a 30 minute routine. I poke holes in a sweet potato and stick it in the microwave to soften while I sear the chicken and quickly whisk together the sauce (which I know by heart now.) I skip the mustard rub to save time. I just season the chicken with kosher salt and black pepper and then sear it in my cast iron skillet. Then I pour the sauce over, and pop it in the oven and put the sweet potato right beside it on the grate to finish baking. Whole frozen green beans go in the microwave to steam. When it’s all cooked, I set the chicken aside to rest, pull the skin off the potato and mash it with some butter and salt and pepper. Dinner is served. My toddler hums and bounces and licks his plate. Thank you for this delectable, affordable, quick, and healthy dinner recipe.

Thank you so much for your feedback, Brenda!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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